Almond Cake

One of life’s better days. Started with having both girls home for dinner. Add in daylight savings time and the first bike ride of the season in Central Park and life is pretty damned good.  Then give me a sunny afternoon in the kitchen baking and I’m over the top. This cake will put you over the top, too. From my fave old magazine “Pleasures of Cooking”, it’s dense and sweet but not too sweet due to a touch of lemon tartness and has a wonderfully chewy outer crust. I made the cake substituting olive for vegetable oil, resulting in a slightly richer and denser cake than the original recipe. Here’s the original cake made with veggie oil by my mother in law Irene- and mine made with olive oil. Mine is a little lower because I took some batter off to make cupcakes, which I”ll show you in another post, so concentrate on the crumb texture. See how it’s denser? It actually fell a tad when I took it out of the oven, but was well cooked from what I could tell. It could be my cake pans or the olive oil that made the difference there, I’m not sure. Both were delicious. When we taste-tested frozen and thawed versions of both cakes with my husband’s family today, they were evenly split on which they preferred. So I’ll leave it to you to decide which you’ll make. I”m sticking with the olive oil because it seems healthier and more authentic and I loved how it tasted. (See recipe after the jump) ALMOND OLIVE O...
Source: The Blog That Ate Manhattan - Category: Primary Care Authors: Tags: Desserts almond cake italian olive oil Source Type: blogs